Salad: United States – Crisp Fennel-Apple Celery Salad with Lemon-Pistachio Crumble
Serving Size: 4
Approximate Time
Prep
15 min
Cook
0 min
Total
15 min
Ingredients
1 large fennel bulb, trimmed, cored, and very thinly sliced (fronds reserved)
2 crisp apples (e.g., Honeycrisp or Granny Smith), cored and thinly sliced or cut into matchsticks
3 celery stalks, thinly sliced on the bias
6 radishes, thinly sliced
1 / 4 cup (15 g) flat-leaf parsley, roughly chopped
2 tbsp (30 ml) fennel fronds, chopped (optional)
1 / 3 cup (45 g) shelled pistachios, toasted and roughly chopped
Finely grated zest of 1 lemon
2 tbsp (30 ml) fresh lemon juice
1 tbsp (15 ml) white wine or champagne vinegar
1 tsp Dijon mustard
1 tsp honey or maple syrup
1 / 4 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
3 tbsp (45 ml) extra-virgin olive oil
Instructions
Toast pistachios in a dry skillet over medium heat until fragrant, 3–4 minutes; cool, then roughly chop.
In a small bowl, whisk lemon juice, vinegar, Dijon, honey, salt, and several grinds of pepper. Slowly whisk in olive oil until emulsified, then stir in lemon zest.
In a large bowl, combine fennel, apples, celery, radishes, parsley, and fennel fronds (if using).
Drizzle with the dressing and toss gently to coat. Taste and adjust salt, pepper, or lemon as needed.
Transfer to a serving platter and scatter pistachios over the top just before serving to preserve crunch.
